TWL Functions of Acidulants

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FUNCTIONS OF ACIDULANTS

pH Control Agent
  1. To obtain a certain pH range
  2. To react with baking soda ( involve in the leavening action of CO2)
  3. To maintain the acidic pH and tartness
  4. To give buffering capacity ( to control the amount of pH and maintain acidic fermentation processes)

Preservatives
  1. To stop growth / enhance the effectivenessof heat sterilization / antimicrobial effect of solutes
  2. Act as antibrowning agent
Chelating Agent/ Antiosidant Synergists
  1. Chelation is the formation of ring structure with metal ion
  2. TO prevent metal ion from reacting with other metal / catalyst

Flavour Adjuncts
  1. To modify / enhance food flavours
  2. Add tardness to balance the excessicve sweetness
Control of Gelation & Coagulations
  1. To provide precise pH control for the gelation of pectin and algin